Step 1: Prepare Your headband
-This is a critical step. If you do not have a headband, then you will never truly harness the abilities needed to succeed.
Step 2: Put On the Headband
-Only those who believe they are capable may do so.
Step 3: Peel the Potatoes
-Amount: 6 white potatoes.
Step 4: Slice the Potatoes
-Wash the potatoes then cut them into quarters or halves, depending on size.
Step 5: Chop the Mushrooms
-Amount: 8 mushrooms.
Step 6: Chop the Onions
-Amount: 1 large white onion, or 2 medium white onions.
Step 7: Steam the Potatoes
-Steam potatoes until soft (about 15-20 minutes).
-If you’re using mushrooms, DO NOT steam or microwave
Step 8: Pan Fry the Onions and Mushrooms
-Prep the pan with a tablespoon of butter.
-Pan fry onions and mushrooms until caramelized or fully golden.
Step 9: Mash the Potatoes
-Mash into small chunks in a large bowl. Do not mash too much, you want to avoid it being frothy in order to form it to shape.
Step 10: Mix in the Onions and Mushrooms
-Mix until the ingredients are even in the bowl.
Step 11: Pick the Rosemary
-Pick the rosemary off its stem.
Step 12: Add the Salt
-Add a few sprinkles of salt to the top of the bowl.
Step 13: Form the Fake Roast
-Let the mix cool until touchable (more than 5 minutes). CAUTION HOT
-Take all of the mix and form it into a log shape.
Step 14: Wrap the Roast in Bacon
-Amount: 2 packs of thick cut bacon.
-Wrap the roast fully, try not to leave any gaps, otherwise the potatoes will seep out when the bacon tightens.
-There is no surefire way of doing this, just coat it to the best of your ability.
Step 15: Tie the Roast
-Tie the roast with the twine. It doesn’t need to be anything fancy, just wrap it around a few times.
-Intertwine the rosemary afterwards.
Step 16: Bake in the Oven
-Bake at 375ºF or 190ºC for 30-45 minutes or until bacon is golden (cook longer for crispy bacon), turning halfway.
Step 17: Boil the Wine In the Frying Pan
-Amount: 1 Cup, or 250ml.
-Bring the wine to a boil (~10 minutes) on medium-high heat in a frying pan. The aim is to reduce it.
Step 18: Add the Butter and Soy Sauce to the Wine
-Amount: 3 tbs of butter, 2 tbs of soy sauce.
-Melt the butter into the boiling wine.
-Pour the soy sauce into the sauce.
-Continue to cook for 2-3 minutes.
Step 19: Remove the Twine and the Rosemary
-When the baking is done, remove the twine and rosemary, they are not to be eaten.
Step 20: Pour the Sauce on the Roast
-Pour the finished sauce onto the roast (make sure the roast is on a plate so as to hold the extra sauce). Pour slowly.
Step 21: Add the Garnish
-Add a garnish to the top of the dish, we used parsley, the anime used watercress.
Step 22: Serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3744g)|
|Recipe Makes: Servings|
|Calories from Fat: 2392 (56%)|
|Amt Per Serving||% DV|
|Total Fat 265.7g||354 %|
|Saturated Fat 97.9g||490 %|
|Monounsaturated Fat 109.5g|
|Polyunsanturated Fat 28.5g|
|Cholesterol 432.2mg||133 %|
|Sodium 4564.8mg||157 %|
|Potassium 11075.5mg||291 %|
|Total Carbohydrate 360g||106 %|
|Dietary Fiber 65.1g||260 %|
|Sugars, other 294.9g|
|Protein 112.9g||161 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4260
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